Kahala Caterers Thai Vegetable Rolls

Ingredients: 20 Thai rice paper wrappers, 8 inches in diameter ***Filling: *** 1 head romaine lettuce, julienned 1 medium carrot, julienned 1 medium Japanese cucumber, julienned 2 ounces beansprouts 1 bunch fresh mint, chopped 1 1/2 cup cooked Asian rice noodle (optional) 2 leaves purple Savoy cabbage for color, julienned (optional; see note) ***Chile mint sauce: *** 1 cup red wine vinegar 1 cup water 1 cup sugar 3 slices fresh lime 3 sprigs fresh mint 2 cloves garlic 2 Hawaiian chile peppers, or dry red chile pepper flakes to taste 1 tablespoon chopped, toasted macadamia nuts Directions: Combine chile-mint sauce ingredients; refrigerate. To assemble rolls, dip each wrapper in warm water 2 or 3 seconds, just to moisten. Line up wrappers on a flat surface; then layer vegetables in upper-middle of each wrapper and roll ingredients inside, like a burrito. Cut each roll in half, at a slight angle, to display filling's colors. Serve immediately with chile-mint sauce. Gample says, The key to those things being made is to make them as late as possible, because the wrappers tend to dry out or get chewy; so we make them just before they go out the door. It's a last-minute type of thing. Note: Savoy cabbage sometimes is called Savoy lettuce.

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